1 lb. ground chuck
1 egg
1/4 c. dry bread crumbs
2 tbsp. milk
1 tsp. salt
1/8 tsp. nutmeg
2 tbsp. cornstarch
1 beef bouillon cube
1 tbsp. soy sauce
2 (13 1/2 oz.) cans pineapple chunks; drained reserve liquid
3/4 c. reserved pineapple liquid
1/4 c. cider vinegar
1 (11 oz.) can mandarin oranges; drained

In mixing bowl, combine ground chuck, egg, bread crumbs, milk, salt and nutmeg; mix. Shape into 60 3/4 inch balls. Preheat family skillet over medium heat for 3 minutes. Brown meatballs for 5 minutes or until evenly browned. Remove from heat and remove meatballs. Add cornstarch, bouillon cube and soy sauce to meat drippings. Heat and stir over medium heat for 1 to 2 minutes until mixture thickens.

Add reserved pineapple liquid and vinegar. Bring to a boil. Reduce heat to low. Add meatballs, pineapple and mandarin oranges. Heat, covered for 10 minutes over low heat. Serve as main dish with rice, or use for appetizer with cocktail picks. Makes 6 main dish servings or 12 to 15 appetizer servings.